PINEAPPLE PUNCH
Twenty 6-ounce servings
Combine in a large bowl and stir well:
- 2 cups cooled strong black tea
- 2 cups orange juice
- ¾ cup lemon juice
- 2 tablespoons lime juice
- 1 cup sugar
- Leaves from 12 sprigs mint
Refrigerate for 2 hours. Shortly before serving, strain the punch and add:
- 10 slices fresh pineapple or one 20-ounce can sliced pineapple, including juice
- 2 liters ginger ale, chilled
- 1 liter club soda or sparkling water, chilled
Pour over ice in a punch bowl.